Let’s talk about Food & Fandom – Baseball Season is Back!

This is a sponsored partnership between Buchanan’s and HispanicKitchen.com

Baseball Season is back this Summer and we are so ready for it! The team at Fox Deportes invited our friend Chef Eddie Garza for an afternoon of Food & Fandom, where they shared some delicious Buchanan’s cocktails and Caribbean Sliders. An excellent pairing to celebrate with friends and family!

Go ahead and try the flavors of this delicious pairing.   Here are the recipes for the cocktail and dish, so let’s get ready to PLAY BALL!

We want to share the fun by providing you with the recipes, so get ready to enjoy the Baseball Season!

CENTERFIELD SMASH COCKTAIL

(Serves 1)

INGREDIENTS:

  • 1/4 inch wedge grilled pineapple
  • 4 mint leaves
  • 1 oz simple syrup
  • 1 1/2 oz Buchanan’s 12-year Scotch Whisky
  • 1 oz aquafaba
  • 1/2 oz fresh lemon juice
  • 1/4 oz fresh lime juice
  • 3 dashes of orange bitters

PREPARATION:

  1. Place grilled pineapple, mint leaves, and simple syrup in a tumbler and lightly press with a muddler. 
  2. Leave the muddler in the tumbler and add Buchanan’s, pouring it over the muddler to rinse it off. 
  3. Add aquafaba, lemon juice, lime juice, and orange bitters. 
  4. Shake dry (no ice). 
  5. Once foamy, add ice and shake again for 10 seconds. 
  6. Serve in a coupe glass. Garnish with a dehydrated lime wheel.

CARIBBEAN ISLAND SLIDERS WITH GRILLED PINEAPPLE

INGREDIENTS:

  • 1 1/2 cups of canned black beans, drained, rinsed and padded dry
  • 1 teaspoon vegetable oil, plus more for cooking
  • 1 small red onion, one half diced small, one half cut into rings (for topping)
  • 1 garlic clove, minced
  • ½ cup quick oats
  • 1 teaspoon ground cumin
  • 1 teaspoon Jamaican curry powder
  • 1 to 2 teaspoons salt
  • ¼ teaspoon black pepper
  • 8 small slider buns, split and toasted
  • ¼ cup vegan mayo
  • 1 cup mixed greens
    • 8 pineapple rings, grilled

PREPARATION:

  1. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. Spread the beans evenly on the baking sheet and roast for 15 minutes. Let cool briefly.
  3. In a large pan over medium-high heat, heat the oil. Add the diced onion and garlic and sauté for 3 to 5 minutes, stirring occasionally.
  4. Add the plantain and sauté for 2 to 3 minutes, stirring, until mostly tender.
  5. Add the roasted beans, oats, cumin, Jamaican curry, salt, and pepper. Using a potato masher, combine well. Remove from the heat and let cool.
  6. Lightly oil a large nonstick skillet and heat over medium-high heat.
  7. Form the bean mixture into 8 patties. Cook for 4 to 6 minutes per side, until nicely browned.
  8. Spread each bun with some mayo, add mixed greens, onion rings, a Caribbean patty, and top with grilled pineapple ring.
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